Date: Sunday 17th November
(book via email)
Cost: $230.00 (Full Day) / $145.00 (Half Day)
Join us for these workshops, that will cover the making of;
9.30am – 12.30pm: Sauerkraut, Kimchi, Caspian Sea yoghurt, Milk kefir/Milk kefir cheese, Carrot/Ginger.
(A jar of ferments & Yoghurt starter provided)
1.30 – 4.30pm: Kombucha, Coconut kefir, Water kefir, Beetroot kvass, Pear/apple cider. Ginger ferment, Turmeric/honey ferment.
(Kombucha Scoby/Water Kefir grains provided)
You will receive lots of information on the importance of probiotics and health, with plenty of tastings of the ferments covered.